Busy months

By: Trademagazin Date: 2022. 01. 12. 10:35

The guild’s educational workshop has been very busy in October and November, as many courses and presentations were organised.

There was a 2-day dessert course by Attila Menyhárt, creative pastry chef of Four Seasons Hotel Gresham Palace Budapest, who prepared 10 classic cakes and desserts using premium quality Debic products, assisted by Anett Béres, pastry chef of Borkonyha.

This is how a presentation looks like by Attila Menyhárt, …

Dávid Jakabfi gave a several-day course at the end of young talent programme KOVÁSZ. Participants had the chance to learn about modern plate desserts and bonbons, getting to know the latest technologies.

…Dávid Jakabfi,

In November Magyar Zeelandia Kft. invited master confectioner Emmanuel Hamon, who used premium quality Luker chocolates to make fantastic desserts. More than 50 confectioners learned from him during the two days.

…Emmanuel Hamon,

Italian baker Claudio Perrando gave a presentation about the secrets of making panettone. There was great interest in the knowledge he shared with participants, and the excellent products really impressed those who were there.

…and Claudio Perrando


The above article has also been published in Issue 2021/12-01 of Trade magazin.

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